Description
Mason jar salads like this one keep in the refrigerator for about 5 days. When you are ready to eat, simply flip the contents out into a bowl. The dressing ends up on top!
Ingredients
Scale
Dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 tablespoon water
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1/2 teaspoon anchovy paste
Steak
- 1 8-10 ounce New York strip steak or similar cut
- salt
- 1 tablespoon coconut oil
Salad
- 4 carrots, cleaned and cut into coins
- 12 small radishes, cleaned and sliced
- 4 clery ribs, chopped
- 2 romaine lettuce hearts, or 1 full head, cut into bite sized pieces
Instructions
- In a small jar with a lid, place garlic, onion, oregano, salt, and water. Set aside while you prepare the steak.
- Season steak liberally with salt. Heat a cast iron skillet over medium high heat. Add coconut oil. When oil is hot, sear steak in skillet for 3-4 minutes on one side. Flip and sear for 3-4 minutes on the other side. (This will result in a medium-rare steak. Cook longer if you prefer it more well done). Remove from pan and set aside to rest.
- Prepare carrots, radishes, and celery as indicated or desired.
- To small jar with dressing seasonings, add vinegars, olive oil, and anchovy paste. Shake vigorously to combine.
- Slice the steak in half lengthwise then cut slice against the grain into pieces about 1/4 inch thick.
- Distribute dressing evenly among 4 quart sized Mason jars. Then layer, in this order: carrots, celery, radishes, steak pieces, and lettuce.
- Store in refrigerator until ready to eat. Serve by inverting contents into a large bowl.
- Prep Time: 15 mins
- Category: Salad